Being a Foodie on a GLP-1

About this episode

Terry Simpson shares his transformative experience with food while on a GLP-1 medication, highlighting newfound appreciation for flavors.

Why GLP-1 Made Me Love Food More—Not Less From beetroot pasta to backyard salsa, this wasn’t about eating less. It was about finally tasting more. I want to tell you about two people on a GLP-1. First, there’s me. I’ve been on a maintenance dose—7.5 mg of Zepbound—for a while now. And recently, I went to an incredible Michelin-star restaurant. Now, at one point during that meal, I said something that surprised even me. The beetroot pasta was one of the best dishes I had ever tasted. Now, let’s pause there—because this matters. I don’t like beets. In fact, I’ve always said I hate beets. And yet, there I was, enjoying beetroot pasta. So what changed? Well, not my opinion of beets. But absolutely my appreciation of flavor. Then, Something Unexpected Happened During that same trip to Italy , I had one remarkable meal after another. For example, I ate at Ristorante Aroma, right next to the Colosseum. Then, I found a small, unforgettable place tucked away in Venice. Now, let me be clear—this is not a humble brag. Yes, the restaurants were fantastic. Yes, the trip was memorable. However, I’ve been to Europe before. And yet, this time was different. Because this time, I didn’t just eat…

People in this episode

Host: Terry Simpson

Topics covered

• GLP-1
• food appreciation
• Michelin-star restaurants
• culinary experiences
• taste
• personal journey

Keywords

• GLP-1
• Zepbound
• foodie
• Michelin-star
• culinary
• taste
• Italy
• beetroot pasta

Mentioned in this episode

Organizations: Ristorante Aroma

Products: GLP-1, Zepbound

Places: Italy, Venice, Colosseum

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